Onion Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,902 cal. | (138 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 112 g | (97 %) | ||
| Carbohydrates | 372 g | (248 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 42.9 g | (143 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 54.5 mg | (454 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 48.8 mg | (407 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 1,875 μg | (625 %) | ||
| Pantothenic acid | 9.7 mg | (162 %) | ||
| Biotin | 126.1 μg | (280 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 2,633 mg | (66 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 495 mg | (165 %) | ||
| Iron | 22.5 mg | (150 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 14.7 mg | (184 %) | ||
| Saturated fatty acids | 23.9 g | |||
| Uric acid | 835 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 250 grams Whole wheat flour
- 1 cube Yeast (42 grams)
- 1 Tbsp Molasses
- 4 Tbsps sunflower oil
- 200 grams Quark
- 1 tsp salt
- 2 onions
- 1 Tbsp butter
- 2 sprigs rosemary
- 5 sprigs thyme
- sunflower oil (for the pan)
- Pastry flour (for the pan)
Preparation steps
Place both flours in a bowl and make a well in the center. Crumble yeast into it and mix with 4-5 tablespoons of lukewarm water, molasses syrup and a little flour. Cover and let rest about 30 minutes. Then add about 150 ml (approximately 5 ounces) of warm water, oil, well drained quark and salt and mix with the dough hook of a food processor and knead to a smooth dough. The dough should have a relatively soft texture. Cover and let rest an additional 1 hour.
Peel onions and chop finely. In a hot pan, saute in butter until translucent then allow to cool. Rinse herbs, shake dry, pluck leaves and finely chop. Add together with onions to the dough and knead well.
Preheat oven to 240°C (approximately 475°F). Grease the box pan with oil and sprinkle with flour.
Spread dough into the pan evenly and repeatedly cut surface with scissors. Place pan in oven and using a spray bottle, spray some water into the oven to create steam. Allow to bake about 10 minutes, then reduce heat to 180°C (approximately 350°F) for about 50 minutes until golden brown.
Remove bread from the oven, allow to cool briefly, turn out from the pan and leave to cool on a wire rack. Or while still warm, cut into slices and serve with butter, as desired.
